Method of preparing a composite pie

ABSTRACT

A method of making a composite pie comprising a plurality of separate and differently flavored layers of filling enveloped within a shell of crust. A divider of crust is interposed between adjacent layers of fillings for separating and isolating such layers from each other.

United States Patent [1 1 Bell [451 Aug. 21,1973

[76] Inventor: Carl F. Bell, P.O. Box 145 East Aurora, NY. 14052 [22]Filed: June 21, 1971 [2]] Appl. No.: 155,124

[52] US. Cl. 99/92, 99/86 [51] Int. Cl .L A2ld 13/08 [58] Field ofSearch 99/86, 92

[56] References Cited UNITED STATES PATENTS Rl9,l53 5/1934 Battista99/92 OTHER PUBLICATIONS Strause, Pie Marches On, Ahrens Book Co. Inc.,N.Y., 1966, pages 69-71, 74, 75 278-280 Primary Examiner-Raymond N.Jones A ttorney- Conrad Christel and Edwin T. Bean, Jr.

[5 7] ABSTRACT A method of making a composite pie comprising a pluralityof separate and differently flavored layers of filling enveloped withina shell of crust. A divider of crust is interposed between adjacentlayers of fillings for separating and isolating such layers from eachother.

2 Claims, 5 Drawing Figures METHOD OF PREPARING A COMPOSITE PIEBACKGROUND OF THE INVENTION This invention relates generally to a pastryproduct and, more particularly, to a novel composite pie and the methodof making the same.

The conventional pie consists of a fruit or other suitable ediblefilling baked and completely enveloped in an enclosure or shell ofcrust. While the particular filling may consist of a mixture of variousfood constituents, it is formed in a single, unitary mass so that theconstituents are blended together.

SUMMARY OF THE INVENTION Accordingly, it is an object of the presentinvention to provide a composite pie having a plurality of differentlyflavored layers of fillings within a shell of crust.

It is another object of this invention to provide the foregoing pie withedible means for separating and isolating the various flavored layers offillings within the shell of crust.

It is a further object of the present invention to provide a method formaking a composite pie having differently flavored layers of fillingsseparated from each other within a shell of crust.

In one aspect thereof, the composite pie of the present invention ischaracterized by the provision of separate and differently flavoredlayers of fillings contained within the crust of the pie. A divider ofcrust is interposed between adjacent layers of fillings to separate andisolate such layers from each other.

The foregoing and other objects, advantages and characterizing featuresof the present invention will become clearly apparent from the ensuingdetailed description of an illustrative embodiment thereof, takentogether with the accompanying drawing wherein like reference numeralsdenote like parts throughout the various views.

BRIEF DESCRIPTION OF THE DRAWING FIGURES FIG. 1 is a perspective view ofone form of a composite pie of the present invention, showing a sectionremoved to more clearly illustrate the invention;

FIG. 2 is a vertical sectional view, on an enlarged scale, illustratinga step of the method for making the composite pie of this invention;

FIG. 3 is a perspective view of a crust divider used in conjunction withthis invention;

FIG. 4 is a vertical sectional view, on an enlarged scale, illustratingthe composite pie of this invention prior to the baking operation; and

FIG. 5 is a view similar to FIG. 4, illustrating the finished compositepie after the baking operation.

DETAILED DESCRIPTION OF AN ILLUSTRATIVE EMBODIMENT Referring now indetail to the drawings, there is shown in FIG. I a baked pastry productin the form of a pie, generally designated 10, having a triangularsection removed therefrom to illustrate the interior thereof. As shownin FIGS. 1 and 5, pie I0 comprises an inner or bottom layer of crust 12,a lower layer of pastry filling 14, an intermediate layer or partitionof crust 16, an upper layer of pastry filling l8, and an outer layer orcovering of crust sealed along the marginal edges thereof to said innerliner of crust 12 as at 22. The inner and outer layers of crust, I2 and20, respectively, form' an edible shell containing the two differentlyflavored layers of filling. Pie I0 is a self sustained unit and can bereadily handled similarly to the conventional pie. Fillings l4 and 18preferably are compatible or complementary-flavored fruit fillings butcan be any desired pastry fillings, such as custards, puddings and the.like or any desired edibles, such as meat and poultry products. Also,while only two layers of pastry fillings are shown in the illustrativeembodiment, it should be understood that more than two such layers arecontemplated within the purview of this invention.

In making the composite, multi-layered pie of this invention, a standardpie tin or baking dish 24, having an annular flange 26, is lined with araw dough mixture 28 to conform to the shape of dish 24, as shown inFIG. 2, to ultimately form the crust liner 12. A selected fruit, or anyother pastry filling I4, is poured on the bottom of the raw doughmixture liner 28 up to a level approximately one-half the depth of dish24, as shown in FIG. 2.

A thin disc or divider 16, formed of pre-baked crust and having aperipheral edge 30 generally conforming in plan to the inner wallsurface of dish 24, is placed on the layer of filling 14. A secondselected pastry filling 18 is poured on crust divider 16 and covered bya relatively thin covering of raw dough mixture 32, which is sealedalong its marginal edges to the inner liner or layer of raw dough 28.Divider I6 can be slightly larger in diameter than the inside diameterof dish 24 at the area approximately midway of the latter to insurecomplete peripheral contact of edge 30 with the inner wall surface ofdish 24. This prevents leakage of filling 118 into the filling 14, thusmaintaining the separate layers isolated and preserving their originalcharacteristics and properties.

The composite assembly is then placed in an oven and baked underpredetermined thermal conditions. During baking, fillings 14.and l8serve as heat insulators preventing further baking of the intermediatecrust divider l6 and maintaining the latter in its original bakedcondition while the inner layer of dough 28 and the covering of dough 32bake to a desired texture forming the inner and outer crusts I2 and 20,respectively, of pie 10. During baking, the entire edible assemblyexpands causing dough liner 28 and dough covering 32 to expand to thethickness of crust divider 16, the dimensions of which remainsubstantially intact.

The finished edible product yields a single, unitary pie having anenclosure of crust containing two separate but complementary flavoredfillings separated and isolated by an intermediate layer of crust. Whenremoving a section of the finished pie, the multi-colored appearance ofthe .different layers of filling creates an appetizing and attractiveimpression. If desired, a suitable topping, such as whipped cream or ameringue, can be placed on outer crust 20.

While only two layers of pastry fillings are incorporated in theillustrative embodiment, it should be understood that more than twolayers can be provided, if desired, with adjacent layers being separatedby crust dividers 16. Also, the shape of pie 10 in plan can vary, asdesired, it being understood that the shape of crust divider 16 will beshaped in conformity to the shape of pie dish 24.

From the foregoing, it is apparent that the present invention fullyaccomplishes its intended objects and provides a novel composite pie andthe method of making it. A preferred embodiment of this invention havingbeen disclosed in detail, it is to be understood that this has been doneby way of illustration only.

I claim:

1. A method of forming a composite pie comprising: lining a baking dishwith a layer of a raw dough mixture, pouring a first filling on saidlayer of raw dough up to a predetermined level, placing an edibledivider in the form of a pre-baked disc of crust on said first filling,pouring a second filling on said divider, placing a covering of rawdough on said second filling and sealing of filling are differentlyflavored from each other.

2. A method according to claim 1 wherein said layers of filling aredifferently flavored from each other.